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  • The first time I had macarons was at LadurĂ©e in New York. I didn't know what to expect. Here in my hand was a beautiful cookie that I could eat in two bites, and I paid 2.50 for it. Five bites later, I was amazed. It had a crisp and fragile outer shell. Then soft and chewy with some kind of filling. I was surprised more by the texture than the taste. Since then, I have eaten macarons as often as possible. So what I'm getting to is that Gaby Et Jules makes the most fantabulous macarons I have tried yet. I got Rose, Pistachio, Peach Violet, Lemon, Lavender and Earl Grey. The Peach Violet was my favorite. They were bursting with flavor, and yet not too sweet. And this is coming from a person who can hardly eat anything with sugar in it without calling it too sweet. And they Nailed the texture. It was perfect. Pro tip: (I'm not a macaron eating pro, I just like to act like I am.) To get the right texture, eat 'em chilled. We got our box of 6, and then walked around in the smoldering remains of Squirrel Hill for only a brief moment before trying them. Still delightful but slightly soggy. The rest were consumed after being in an air conditioned car for awhile. That's when they were perfect. There were other pastries sitting on the marble countertops. At least I think they were pastries. They looked like they were made of ceramic, or plastic, or Crisco. Looked like some kind of art display. So I was afraid to eat any of those because you know what they say, "You are what you eat." (Don't they say that?) I was afraid if I ate one of those, some art shaped cocoon would suddenly be spun about me and I would be whisked away and hung on a wall. I actually wanted to eat everything. Ya, I think I should go back and eat some of those other pastries.
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